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Dauphin potatoes recipe appeared in France, because this dish was served by the French Dauphin (Crown Princes). So, in the melted butter in a frying pan pour the water here is pour a mixture fits of flour, nutmeg, pepper and salt. All must be carefully mixed to not get lumps. As a result, we get a very smooth and supple choux dough.
Dough should leave excess moisture, so it must hold on low heat. After that, whisk the eggs with salt, adding to them the flesh of a baked potato and get choux dough. From this mass do peculiar balls or donuts, which are then immersed in the heated oil. When potato donuts are ready, remove using napkins or paper towels excess oil and safely bring to the table, decorated with greenery. Dauphine potatoes taste can also be submitted along with some sauce, such as tomato-based.